Scones are a great accompaniment for your morning tea or a cozy afternoon snack. These Gluten-Free Scones are a perfect blend of zesty orange and tart cranberries, creating a symphony of flavors that are refreshing and comforting. They are perfect for holiday breakfasts, brunches with friends, or simply as a treat to brighten your day.
Scones have always held a special place in my heart. They remind me of lazy Sunday mornings, cozy kitchen chats, and the simple joy of sharing delicious treats with loved ones.
This recipe for gluten-free scones is my idea of perfection. The combination of tangy cranberries and zesty orange wrapped up in a buttery, flaky scone? Pure bliss, my friends.
Whether you're a seasoned baker or just starting out, this recipe is wonderfully forgiving and guaranteed to impress. So tie up your apron, preheat that oven, and let's bake some Cranberry Orange Scones together.
Ingredients
- Milk: The foundation of our scones, milk adds a creamy richness that makes these treats extra delicious. If you're dairy-free, feel free to swap this out for your favorite non-dairy milk like almond or oat milk.
- Lemon Juice: This tart addition helps the flavors pop and balances out the sweetness of the other ingredients. No lemon juice? Try apple cider vinegar instead!
; just - Extra Fine Brown Rice Flour, Sorghum Flour, Toasted Quinoa Flour, Potato Starch, Tapioca Starch: These gluten-free flours and starches work together to give our scones their wonderful texture. Don't worry if you don't have them all; just use your favorite gluten-free flour blend.
- Xanthan Gum: This is what gives our scones their perfect crumb. If you can't find xanthan gum, guar gum is a good substitute. If you use a gluten free flour blend that already has xanthan gum in it, you can omit.
- Sugar: You can use white sugar or coconut palm sugar if you prefer.
- Baking Powder & Baking Soda: These leavening agents help our scones rise to perfection.
- Kosher Salt: A little salt enhances all the other flavors. Any salt will do.
- Grated Orange Peel: This is where our scones get their citrusy kick. No oranges? Try lemon or lime zest instead!
- Butter: Use vegan butter if you prefer.
- Dried Cranberries: The star of the show! Dried cranberries add a tasty tang and chewy texture to our scones. If cranberries aren't your thing, try raisins or dried cherries.
Tips and Tricks
- Chill Your Ingredients: This might sound like a step you can skip, but trust me, it’s crucial! Keeping your butter, and even your mixing bowl, chilled ensures that your scones will have that dreamy, flaky texture we all love. I pop my butter in the freezer for about 10-15 minutes before I start.
- Don’t Overmix: When you’re combining your wet and dry ingredients, do it with a light hand. Overmixing can lead to tough scones, and we’re all about that tender crumb. Think of it as folding in the ingredients until just combined.
- Orange Zest is Key: For that vibrant citrus flavor, don’t skimp on the orange zest. It’s what gives these scones their signature aromatic lift. Make sure to wash your orange thoroughly before zesting to avoid any unwanted bitterness.
- Perfect Shapes Are Overrated: While it’s tempting to want your scones to look like they came out of a fancy bakery, there’s something charming about rustic, homemade shapes. Use a knife or a dough scraper to cut them into your desired size, and don’t worry if they’re not all identical twins. They’ll taste incredible regardless.
- Freeze for Later: If you’re anything like me, having scones on demand is a dream come true. You can freeze the unbaked scone dough right before the baking step. You can increase the baking time and bake them from frozen.
More Gluten-Free Treats to Try
- Blueberry Quinoa Muffins: Packed with nutritious quinoa and bursting with blueberries, they're a power breakfast disguised as a treat. The first time I baked them, the kiddos devoured them before they barely had a chance to cool down!
- Gluten-Free English Muffins: Ah, the classic English muffin, but with a gluten-free twist! These beauties toast up perfectly for those mornings when only a crispy, buttery nook-and-cranny carrier will do for your favorite jams and spreads.
- Gluten-Free Pumpkin Muffins: Nothing screams fall quite like pumpkin-flavored everything, right? These Gluten-Free Pumpkin Muffins bring the essence of autumn to your table any time of the year, with a moist texture and warming spices.
- Gluten-Free Corn Muffins: Last but certainly not least, these Gluten-Free Corn Muffins are a versatile side that can accompany everything from your morning eggs to a hearty chili dinner.
Gluten Free Cranberry Orange Scones
Ingredients
- 1 cup milk dairy or non-dairy
- 1 tablespoon lemon juice
- 1 cup extra fine brown rice flour
- ¾ cup sorghum flour
- ½ cup toasted quinoa flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1.5 teaspoons xanthan gum
- ⅓ cup sugar or coconut palm sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons kosher salt
- 1 tablespoon grated orange peel
- ¾ cup butter or Earth Balance, chilled
- ¾ cup dried cranberries
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine almond milk and lemon juice. Set aside to curdle.
- In a large bowl sift together brown or white rice flour, sorghum flour, quinoa flour, potato starch, tapioca starch, xanthan gum, sugar, baking powder, baking soda and salt.
- Stir in orange peel. Using fingers or a pastry cutter, mix in butter until you have a coarse meal. Stir in cranberries. Mix in milk mixture, ¼ cup at a time, mixing with a fork as you go.
- Place mixture on a sheet of parchment paper and knead briefly. Form into a round, about an inch thick. Cut into 8 pieces.
- Transfer pieces to parchment lined baking sheet. Bake for about 25 minutes. Remove from oven and allow to sit on the baking sheet for another 10 minutes. Serve warm.
Shannon Graham
I have never had a scone that was gluten free before! They look amazing!
Cynthia
Can you use gluten free flour if how much?